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Recipe: Peppermint Sugar Cookies

Recipe by Elizebett Rocha Bento Eslinger Meet you new favorite sugar cookie: chewy goodness boasting a hint of peppermint and a delicate crunch of candy cane. These drop cookies are easy to make and perfect for the winter holiday season! Makes 18-24 cookies. Ingredients 185 g (about 1 ½ cups) flour, sifted ¼ tsp table salt ¼ tsp baking powder, sifted ⅛ tsp baking soda, sifted 113 g (½ cup) unsalted butter, softened 175 g (~1 cup) granulated sugar ¼ tsp vanilla extract ¼ tsp peppermint extract 1 large egg, beaten, room temperature 38 g crushed candy cane (about 3 whole candy canes or about ¼ cup crushed) ⅓ cup powdered sugar (for rolling balls of dough before baking) Directions Preheat...

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Recipe: Candy Cane Cookies

Adapted from Betty Crocker original recipe for Candy Cane Cookies  I make these every year. They’re SO good. Almond and vanilla. A soft-snappy bite. Dusted with sugar and crushed candy cane. And, they freeze nicely to fit into holiday prep. One of my fav cookie recipes! Ingredients - Cookie Dough 300g (~ 2 ½ cups) all-purpose flour, sifted 1 tsp table salt 226g (1 cup) of unsalted butter, softened to room temperature 113g (~1 cup) of powdered sugar, sifted 1 egg, room temperature 1 ½ tsp almond extract 1 tsp vanilla extract 1-2 drops of red food coloring (gel preferred) Ingredients - Candy Cane Topping ¼ cup crushed candy canes ¼ cup granulated sugar Directions Preheat the oven to 375...

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Recipe Tip: Pumpkin Pie without Cracks

  If you have cracks in your pumpkin pie, you might be over-baking it. My favorite tip? Pull your pie from the oven when the pumpkin filling has domed edges and a slightly wobbly (not sloshy or liquid) 4- to 5-inch circular center. Check out the pic below, so you can sort of see what I mean. Your pie will finish setting on the counter with its residual heat. Once completely cooled, your pie will be smooth, cooked through, and free of cracks! Enjoy!  

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